Saturday, March 15, 2014

He cooks: Granola Bars and Protein Bars

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I am never sure what inspires my husband to cook, but I love when he makes something pretty awesome! Not one to stray from the recipe as it is written, I knew he had done some research and we would be going on a field trip to find all the "right" ingredients. After a trip to the Pike Place Market, Trader Joes, the Vitamin Shop, Safeway and QFC, we had everything we needed to make granola bars and protein bars. Honestly, I was very curious to see how these would turn out. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos These didn't take long, especially since my husband had such a talented sous chef! If you want to try making your own granola bars and protein bars, click here.  If you are a fan of Alton Brown's, you'll like this recipe.

Friday, March 14, 2014

FFWD: sausage-stuffed cornish hens

OK, another great weeknight dinner from Around My French Table. Thank You Dorie Greenspan!  I wasn't able to complete my recipe for last week, even if it was a non-cook recipe, because I was traveling for work.  However, even if this was a catch-up week and I was super busy, the sausage-stuffed Cornish game hens were a snap to prepare.  The only thing that took a long time was waiting for the birds to defrost.
The recipe required very little prep, chopped onions, garlic and parsley.  I used mild chicken Italian sausage, bought bulk, so I didn't need to deal with the casing.  I didn't have bread for the stuffing, so I used Panko bread crumbs.  After I cooked the stuffing, I put it all in the seasoned and oiled game hens.  Into the 425 degree oven, then I used the side-side-back method for roasting and "viola!". Delicious!

Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos I hope the other Doristas enjoyed this as much as I did!  Click here to find out. Photobucket Pictures, Images and Photos I served my hens with roasted sweet potato and creamed spinach...YUM!

Friday, February 28, 2014

FFWD: garbure from the supermarket

I was so excited for this week's recipe, garbure from the supermarket, from Dori Greenspan's "Around My French Table".  I read through the recipe, bought everything I needed.  This is going to make a perfect fireside dinner or as a weekend lunch.  I couldn't wait.  Plus, this recipe should make for a lot of leftovers for my husband and I.  OK, Everything goes in the pot!

Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos There are a few ingredients listed as "optional", “1 duck leg, Piment d'Espelette or red pepper flakes,
1garlic sausage, cut into ½-inch-thick slices”.  I did not add the duck, however, thinking back maybe I should have.   Hmmm.

Photobucket Pictures, Images and Photos This was not bad, but it was not awesome!  I wish I could say, "just add salt", but I found this a bit bland.
So, after one serving each, this went straight to the freezer. Photobucket Pictures, Images and Photos
To see all the different versions of this recipe, click here to see what the other Dorista's have to say!

Friday, February 21, 2014

FFWD: butter and rum crepes, plain and fancy

A good friend of mine gave me a crepe pan as a wedding gift almost 22 years ago.  When I received the gift, I hope I didn't roll my eyes, because I am sure at the time I never thought I'd actually make crepes in that pan.  I have to admit, I have used the pan for pancakes and French toast, but today, finally, CREPES!!!  I have been waiting all week to make Dorie Greenspan's "butter and rum crepes, plain and fancy" from  her cookbook Around My French Table, with the other Doristas.  I have to admit, this recipe is awesome, super easy and delicious.  A hint of lemon and orange in the batter is genius and the citrus honey sauce is light, sweet and silky.  just the perfect combination.  Until now, I have only enjoyed crepes either in French restaurants or in Paris.  I'm not kidding.  I have saved the batter for tomorrow so we can enjoy the crepes again.  To check out other versions of this recipe, click here.

Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos As a side note, I am still trying to catch up with all the recipes and I made the “Roast Chicken for Les Paresseux” for dinner tonight...Delicious!
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Friday, February 14, 2014

FFWD: Catching up with Chicken

I did not make the assigned recipe for this week, Helen's All White Salad from Dorie Greenspan's Around My French Table, however, if you want to see how all the other Doristas did with this recipe, click here.  I'll be heading over to check them all out when I complete this post.
Ok, so what did I do with all my free time since I did not make the All White Salad?  In my attempt to catch up with the other Dorista's, I made Mme. Maman's Chopped Liver and Hurry-Up-And-Wait Roast Chicken.

I have to say, I loved the Chopped Chicken Liver!

Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos I have attempted to make chopped chicken liver before, without a recipe, how hard could it be, I thought.  Well previous attempts have been boring and bland.  Well, Dorie's recipe is fantastic.  The addition of caramelized onions made such a big difference...yum. Even better than my favorite deli...shhh.  Click here to check out the other versions of Mme. Maman's Chopped Chicken Liver.

So what did I make to go with my chicken liver, ha, ha, roast chicken of course.

Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos I started with organic chicken.  Ok, weird way to make chicken, especially since I was so skeptical that the chicken was not going to be cooked through.  The end result was not pretty, but tasted delicious.

Thursday, February 6, 2014

FFWD: Catching up...fresh orange pork tenderloin, broth-braised potatoes and lemon-steamed spinach

I've decided to make this week's recipe, “Boeuf à la Ficelle (Beef on a String)”, from Dorie Greenspan's Around My French Table, when my son is home from school.  My furnace has gone out, the temperature outside has been around 28-32 degrees, and I am in no mood to cook in my cold house...brrrrr.  Fortunately, I have been trying to catch up with the rest of the Doristas at French Fridays with Dorie and today is the day I have decided to share how things turned out.
Fresh Orange Pork Tenderloin was a nice alternative.  I loved the idea of using orange zest.  I had fun peeling the orange too!
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Broth-Braised Potatoes were DELICIOUS!  We often roast potatoes with similar flavored, but braising them kept the potatoes so creamy.
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To round off the meal, I made Lemon-Steamed Spinach.  OK, I have to admit, I cheated! I tossed all the ingredients in a bowl and microwaved the spinach...the horror!  I hope Dorie doesn't find out, but I have to say, it was pretty good. Photobucket Pictures, Images and Photos To see what the rest of the Doristas were cooking this week, click here.

Saturday, February 1, 2014

Homemade Pho

I love pho!  No joke.  I always order the house special at pho places.  I'm not afraid of raw beef, tendons or tripe.  I love, love pho!  Ok, so a year ago, I suggested to my, then, assistant, "Let's have pho for lunch".  She is half Cambodian and half Thai, and her response was, "I'm really picky about pho, my mom makes it homemade".  All of the sudden, I did not feel like the authority on pho...insert sad face.  We ended up at a vegan Thai place and I never suggested pho to her again.
There are many recipes out their for pho, actually, I just saw a Martha Stewart episode where she featured pho.  The broth is key!  Water, meaty beef bones, the right spice mix and a lot of simmering. A couple other items that I noticed in several recipes, charred onion and ginger.
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I followed the recipe at Steamy Kitchen, click here.  This recipe includes the authentic spices and you can use a slow cooker.
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However, a super easy version is available at Martha Stewart, click here.
After straining out the beef bones, onions, ginger and beef bits, you are left with a great tasting broth. I did not add fish sauce to the broth until I was ready to serve.  To be honest, the smell can be a little overwhelming.
Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos So I texted a picture of my finished product to my former assistant! she responded, "mmmmm. My mouth is watering. Looks delicious,". Yay, I feel much better now! Again I can proudly say, "I love pho!". Photobucket Pictures, Images and Photos Waiting patiently for the Super Bowl. Go Hawks!


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